EGGNOG COOKIE RECIPE RECIPES
EGGNOG COOKIES RECIPE - FOOD.COM
"What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges. "
Total Time 33 minutes
Prep Time 10 minutes
Cook Time 23 minutes
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F (150°C).
- Combine flour, baking powder, cinnamon and nutmeg.
- Cream sugar and butter until light.
- Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.
- Add flour mixture and beat at low speed until just combined.
- Do not overmix.
- Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart.
- Sprinkle lightly with nutmeg.
- Bake 20 to 23 minutes until bottoms turn light brown.
Nutrition Facts : Calories 575.2, FatContent 25.9, SaturatedFatContent 15.8, CholesterolContent 128.8, SodiumContent 278.5, CarbohydrateContent 80, FiberContent 1.5, SugarContent 43.7, ProteinContent 6.9
EGGNOG CHEESECAKE COOKIE BITES RECIPE - PILLSBURY.COM
We have a hard time choosing between cheesecake and cookies (and we'd bet you do, too), so we solved the problem by combining both treats into one festive and delicious cookie bite! Pillsbury™ Ready to Bake!™ sugar cookies are baked and stuffed with a creamy eggnog-flavored filling so you get the best of both worlds in every bite.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Generously spray 24 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
- Bake 15 to 18 minutes or until golden brown. With back of round metal measuring teaspoon, make a 1 1/4-inch-wide indentation in each cookie cup. Cool completely in pan about 30 minutes. Carefully, run knife or metal spatula around edges of cookie cups to loosen. Remove from pan to serving plate.
- In large bowl, beat cream cheese, butter, powdered sugar, whipping cream, rum extract and 1/2 teaspoon of the nutmeg with electric mixer on medium speed 1 to 2 minutes or until smooth and creamy.
- Pipe or spoon cream cheese mixture into center of each cup. Sprinkle cups with remaining 1/4 teaspoon nutmeg. Store in covered airtight container in refrigerator up to 4 days.
Nutrition Facts : Calories 150 , CarbohydrateContent 18 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 80 mg, SugarContent 13 g, TransFatContent 0 g
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When she published this recipe in her first book, Entertaining, Martha wrote that this eggnog was "so rich it needs no accompaniment." This original recipe is made with plenty of bourbon, cognac, dark rum, heavy cream, and a dozen eggs—good thing it serves a crowd.
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- Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.
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